Description
Crispy fish tacos with cilantro lime slaw bring coastal Mexican flavors right to your kitchen table. Crunchy beer-battered fish nestles perfectly in warm tortillas, topped with zesty slaw that promises a refreshing crunch with each delightful bite.
Ingredients
Scale
Fish:
- 1 lb (453 grams) white fish fillets (such as cod or tilapia)
- 1 cup (120 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
Seasoning:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for a little heat)
- Salt, to taste
- Black pepper, to taste
Frying:
- Vegetable oil for frying
Slaw:
- 2 cups (200 grams) shredded cabbage (green or purple)
- ¼ cup (15 grams) fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- ½ teaspoon honey
- Salt, to taste
- Black pepper, to taste
Assembly:
- 8 small corn or flour tortillas, warmed
- Lime wedges, for serving
Optional Toppings:
- Sliced avocado
- Diced tomatoes
- Cotija cheese
Instructions
- Craft a seasoned flour mixture by blending dry ingredients including flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow vessel.
- Create a separate buttermilk bath and meticulously coat each fish fillet, ensuring complete coverage and allowing excess liquid to drip away.
- Thoroughly dredge the buttermilk-coated fillets in the seasoned flour, pressing gently to create an even, comprehensive coating.
- Warm a skillet with vegetable oil over medium heat until the surface shimmers with a consistent temperature.
- Carefully place the flour-encrusted fish into the hot oil, allowing each side to transform into a golden, crisp exterior for approximately 3-4 minutes per side.
- Transfer the expertly fried fish to a paper towel-lined surface to absorb excess oil and maintain its crunchy texture.
- Construct the vibrant slaw by combining shredded cabbage, freshly chopped cilantro, zesty lime juice, creamy mayonnaise, sweet honey, and a balanced blend of salt and pepper.
- Gently toss the slaw ingredients until thoroughly integrated, creating a harmonious flavor profile.
- Warm the tortillas briefly to enhance their pliability and aromatic qualities.
- Assemble each taco by nestling a crispy fish fillet into a soft tortilla and crowning it with a generous portion of the cilantro lime slaw.
- Garnish with additional lime wedges to provide a bright, citrusy accent and serve immediately for optimal taste and texture.
Notes
- Choose fish with firm, white flesh like cod, halibut, or tilapia for the best crispy texture and flavor absorption.
- Pat fish fillets completely dry before dredging to ensure a golden, crunchy coating that doesn’t become soggy.
- Control oil temperature around 350°F to prevent burning and achieve perfect golden-brown crispy fish without greasiness.
- Swap buttermilk with dairy-free alternatives like coconut milk for lactose-intolerant or vegan diets, maintaining similar coating consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg